Ingredients

Instructions

In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the rice well.

Toss the wild rice with the oil, vinegar, tomatoes, olives and parsley. Season with salt and serve.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

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Reader Interactions

Comments

Thank you so much for sharing! I get cravings for parsley every so often, and I can’t stand parsley! I’ve made loads of different recipes that include it and they all get ruined by that disgusting plant. BUT THEN HERE IS THIS RECIPE. I made it, even tripled the amount of parsley, and it still tastes good! Yum yum yum!! I am so grateful for it. Will definitely be my go to.

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THERE

I’m Phoebe: gluten-free chef, culinary instructor, Hashimoto’s advocate, & author. I’m obsessed with the sweet spot where health and hedonism intersect, in the kitchen and beyond. And I want to help you find it too. READ MORE ABOUT PHOEBE